I’m calling this one ‘carmelised’ because when I scooped out the pork after a long afternoon of gentle cooking, the sauce had turned to a rich, thick, sweet, slightly smokey jam that was just the right side of burnt.
The idea with this one is to slowly cook the pork until it breaks apart easily with a fork and then spoon over the delicious sticky sauce.
And, as with most meaty crockpot dishes, it has the added bonus of making your whole house smell amazing.
If you’ve been out all afternoon, it’s a particular kind of joy to come home to a cloud of simmering meaty juices.
Something tells me the Germans have a word for that sensation.
Carmelised Crockpot Pork Loin (serves 3-4)
- 1.5 lb pork tenderloin
- 1/2 cup unfiltered apple juice
- 1/2 cup water
- 1 tbsp honey
- 2 tbsps djion mustard
- 1/2 tsp sea salt
- 1 tbsp apple cider vinegar
- Whisk together the apple juice, water, mustard, honey, salt and vinegar.
- Place the tenderloin in the crockpot and pour over the sauce.
- Cook on high for 4 hours. Spoon over remaining sauce before serving.